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🍽️ Colorful Vegetable Skewers with Apricots

265 kcal · 30 min · 4 servings

Ingredients

• small potatoes, mostly waxy 500 g
• salt pinch
• basil, fresh 40 g
• garlic cloves 1 pc.
• olive oil 6 tbsp
• honey 2 tbsp
• onions, red 2 pc.
• bell pepper, red 1 pc.
• cherry tomatoes 250 g
• apricots, fresh 4 pc.
• pepper, black ground pinch

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Fill a pot with water and add some salt.
3. 3. Bring the salted water to a boil.
4. 4. Add the potatoes to the boiling water.
5. 5. Reduce the heat to a medium setting.
6. 6. Cover the pot with a lid.
7. 7. Let the potatoes cook for 20 minutes.
8. 8. Drain the cooking water from the potatoes.
9. 9. Let the potatoes cool down completely.
10. 10. Wash the basil leaves under cold water.
11. 11. Shake the basil dry.
12. 12. Pluck the basil leaves off the stems.
13. 13. Finely chop the basil leaves.
14. 14. Peel the garlic clove.
15. 15. Cut the garlic into small pieces.
16. 16. Take a tall container.
17. 17. Pour the olive oil into the container.
18. 18. Add the honey.
19. 19. Add the chopped basil.
20. 20. Add the chopped garlic.
21. 21. Mix all ingredients well together.
22. 22. Halve the onions.
23. 23. Peel the onions.
24. 24. Cut the onions into wedges.
25. 25. Wash the bell pepper.
26. 26. Remove the core of the bell pepper.
27. 27. Cut the bell pepper into coarse pieces.
28. 28. Rinse the cherry tomatoes thoroughly.
29. 29. Halve the apricot.
30. 30. Remove the pit of the apricot.
31. 31. Cut the apricot into wedges.
32. 32. Thread potatoes, vegetables, and apricot wedges alternately onto the skewers.
33. 33. Brush the skewers with the herb oil.
34. 34. Salt the skewers.
35. 35. Pepper the skewers.
36. 36. Place the skewers on the grill.
37. 37. Grill the skewers for about 5 minutes.
38. 38. Turn the skewers regularly to cook all sides.

Nutrition per serving

• kcal: 265
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 34 g